Tomorrow is Thanksgiving, and I hope all of you have a happy holiday with your families! Remember it’s not about the food, it’s about the fellowship….but the food is pretty darn good too. This casserole is the last of my Thanksgiving-themed recipes. Just in case you are still scrambling to come up with something to serve tomorrow :-).
There are 2 things that make this dish a winner: bacon and cheese. Seriously, you can’t go wrong with those 2 ingredients. Unfortunately, as you can see from the pictures, my bacon got a little…well…overly crispy. The casserole was still good, but I was kicking myself for not checking it sooner. Don’t make the same mistake I made!
To be honest, I can’t say that this was my favorite side dish ever because I’m not a big fan of peppers and pimentos, but my husband LOVED it. I hope that you and your family give it a shot, and hopefully you will love it too!
Scalloped Corn Casserole
Source: The Southern Lady Cooks
4 slices bacon, cooked crisp (save 3 Tbsp drippings)
3/4 cup onion, chopped (can use regular or green onions)
1/2 cup green pepper, chopped
1 sleeve Ritz cracker crumbs or about 2 cups
2 (14.75 ounce) cans cream style sweet corn
1 (4 ounce) can pimentos, drained
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese (can use more and can use whatever cheese you like)
Preheat oven to 350 degrees F.
Fry bacon, drain and set aside. Reserve 3 Tbsp of bacon drippings.
Cook onion and green pepper in the bacon drippings until soft, then add cracker crumbs, green pepper, and onions and brown just a little. Set this aside.
Combine corn, eggs, pimentos, milk, salt and pepper (mixing with a spoon) and pour into sprayed 2 quart casserole dish. Sprinkle crumb mixture over the top. Next, sprinkle on the cheese and crumble the bacon slices on the cheese.
Bake for 45 minutes. (You might want to check it sooner to make sure the bacon isn’t burning!)